Potato Cakes With Swiss Chard And Tomato Sauce - cooking recipe

Ingredients

1 2/3 lb potatoes, peeled
1/4 cup potato flour
1 None egg
None pinch grated nutmeg
1 1/4 lb swiss chard, 4 leaves finely diced, remainder roughly chopped
3 tbsp oil
1/2 lb cherry tomatoes
1 None onion, peeled and finely diced
2 cloves garlic, peeled and finely chopped
1 sprig fresh rosemary, leaves stripped from stem and finely chopped
2/3 cup vegetable stock
2 tbsp butter
6 sprigs fresh flat-leaf parsley, finely chopped
1/2 cup creme fraiche or sour cream

Preparation

Cook the potatoes in boiling salted water for 20 mins. Drain then press through a potato ricer. Add the potato flour, egg and nutmeg, season then mix in the diced chard leaves. Shape into 8 round, flat cakes.
Heat the oil in a saucepan and saute the tomatoes for 3 mins, or until they split open. Remove from the pan with a slotted spoon. Add the onion and garlic to the hot oil and saute until softened. Add the chopped chard, rosemary and stock and simmer for 2 mins. Season then add the tomatoes and heat through.
Meanwhile, melt the butter in a large frying pan and fry the potato cakes, turning once, until golden on both sides. Arrange 2 per plate and garnish with the tomato sauce. Sprinkle with the parsley and add a dollop of creme fraiche.